Just got back from Alaska had to dip into some of the Sockeye already.
Before work did a dry brine of Salt, Garlic powder, Brown sugar and cracked black pepper.
Got home from work rinsed off the fillets and patted dry with paper towel.
Placed on a cookie sheet and turned on the ceiling fan and took a nice nap.
Woke up went outside turned on the camp chef that was loaded with alder from a previous cook. Used 220 high smoke. I stuck the salmon on right away without a preheat.
Took the fish off at about 145 degrees and served with green beans.
Before work did a dry brine of Salt, Garlic powder, Brown sugar and cracked black pepper.
Got home from work rinsed off the fillets and patted dry with paper towel.
Placed on a cookie sheet and turned on the ceiling fan and took a nice nap.
Woke up went outside turned on the camp chef that was loaded with alder from a previous cook. Used 220 high smoke. I stuck the salmon on right away without a preheat.
Took the fish off at about 145 degrees and served with green beans.